If your family loves chicken as much as mine, I'm thinking you can never have too many chicken recipes. This is child's play and the fresh garlic and chilli powder give it a real punch! The mayonnaise may sound like a strange addition but it helps the spices, seasonings and panko to stick on to the chicken. Enjoy the spicy savoury flavour on it's own, with white rice or nasi lemak (coconut rice).
This recipe has saved dinner time from a pizza delivery or burger blowout, more times than I can remember and goodness, who doesn't like tender, juicy, flavourful chicken under a golden crust, that you could put together, practically with your eyes closed?
It tastes almost as good cold, which is why I often make double the quantity given below; when you have 2 teenaged boys and a perpetually hungry pre-teen in the house, spicy, crusty, savoury hunks of chicken will not remain long on the platter. The best thing about this is, no frying, no grease splatters to clean up and none of the remorse that usually accompanies a fried chicken binge. Yay!
Prep 15 mins Cook 45 mins Serves 4- 6
16 chicken portions
2 tbsp mayonnaise
4 cloves garlic, minced
1 tbsp chilli powder (adjust to taste)
1 tsp salt
1 tsp turmeric powder
1/2 tsp sugar
1 Tbsp lime juice
1/2 tsp freshly ground black pepper
1 cup panko
2 Tbsp vegetable oil
Thoroughly drain chicken portions and put into a large mixing bowl. Add the mayonnaise, garlic,chilli powder, salt, turmeric, sugar, lime juice and pepper. Mix thoroughly and leave for 10 minutes.
Preheat oven at 210 C (410 F)
Spread panko onto a plate and coat each piece of chicken on all sides, in the panko, pressing it on gently.
Transfer chicken to a parchment lined baking dish, ensuring chicken pieces are in a single layer. Scrape off residual marinade from bowl and drizzle over chicken pieces.
Sprinkle remaining panko over chicken pieces and press on lightly. Drizzle chicken with the oil and leave to soak for another 10 minutes so panko absorbs the marinade and oil
Bake for 20 minutes or until golden, then reduce temperature to 190 C (375 F) and bake another 25 minutes or until chicken is crusty on top.
Remove from oven and serve with rice and a simple side salad of cucumbers and tomatoes or acar.
I think I'll have to make a double portion of this as well. It seems my boys never get enough of chicken. I like that it is oven fried instead of deep fried. I seldom ever do deep frying, especially in the winter as I don't want to deal with the clean-up. Love the idea of paring it with acar.ReplyDelete
What a wonderful chicken recipe! Many thanks for posting it.ReplyDelete
Hi Denise - I just stopped by your other blog to wish you happy holidays. What a nice surprise! You have launched another beautiful blog.ReplyDelete
This oven baked chicken recipe looks and sounds so good! I've used mayonnaise on turkey before, but not on chicken. I am sure it works wonderfully with chicken as well. I will have to try this soon!